food to glow

feel good food that's good for you

Cauliflower as ugly duckling: a history Cauliflower is the ugly-duckling-turned-swan of the food world. This is indisputable. You may be thinking, “Whoa, hang on a sec. Isn’t kale still king? Aren’t we still talking about kale?… Hey, should I be making cauliflower crisps now?” Yes, yes and here you go. But, whereas kale is a relative newcomer to …

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It is still (just) January, the month of resolutions, detoxes, and get-fit regimes that may or may not last until February. And in January people like myself get inundated with requests to cook from and review the latest weight loss cookbooks. I rarely get excited about such cookbooks for the simple reason that diets don’t really work. …

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A glowing, richly flavoured easy dish with oodles of nutrients and plant goodness. The cinnamon-pomegranate dressing pulls it all together and makes it more than the sum of its parts. Vegan and naturally gluten-free.  Winter is brooding, low and heavy, across much of the Northern Hemisphere. While tenement-deep drifts of snow plague places like Minnesota …

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Tis the season to try new recipes! I know we tend to make the same foods every year for Christmas. And there is nothing at all wrong with that. Christmas is the perfect time to honour the recipes of our forebears, maybe giving them a modern or healthier tweak. I cook for a small but …

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Only a few days to go until Thanksgiving, and I’m positive that you have everything organised. But, if there  is a teensy gap in your menu, please scroll on down for some links to Thanksgiving Day-friendly Food To Glow recipes from the past five years. Never mind the photography. ;-) Cauliflower Cheese is such a family …

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The American day of Thanksgiving is almost here and, if you are from the States and in charge of this day’s dish-heavy meal, no doubt you have your menu planned, with perhaps some dishes stashed in the freezer to make life easier on the day itself. Thanksgiving is always the last Thursday in November, so is a normal …

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Today I was supposed to be writing up two recipes for clients, cooking a mega-huge vegetable and chickpea tagine for two classes on Wednesday, meeting the in-laws for a late lunch, cleaning the house, and then packing my case for a morning train to London. Did I accomplish these things? Yes. Was I distracted. Of …

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Sometimes a great meal is made by writing a careful list, driving to the store, loading up the cart with all manner of esoteric and single-use items, bringing in so.many.bags, tying on an apron, flicking on the radio and getting busy in the kitchen. Some hours later – and a teetering pile of dirty pots and pans …

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By the looks of these images you can probably tell I have been sitting on this awhile. No sparse concrete background to set off the dish, just a narrow floor tile and a crumpled piece of paper. But regardless of the dubious aesthetic I really wanted to share this recipe.

Well, you learn something new every day. You know those crunchy, breadcrumb-coated morsels sold as scampi? The sweet, affordable and delectable fried bites dunked in tartare sauce, or squirted with lemon and always served with a pile of salty chips? Well, scampi are actually langoustines. Yes, these golden-red mini-lobsters, their spiky, forbidding shells holding succulent, sweet meat, are indeed child-friendly scampi. …

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